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The Peruvians twirl it on a rotisserie; the Jamaicans spike it with Scotch bonnet chiles; the French sauce it with mustard and cream. There are a lot of ways to cook a chicken, and Americans take advantage of them all. Here, the F&W Test Kitchen uses three classic techniques—rubs, marinades and stir-fries—to bring a world of flavor to our favorite bird.

The wine world knows Jeff Smith as the man behind Hourglass Cabernet, one of California’s top cult bottlings. But Napa Valley insiders know his talent as a home cook who prepares easy, inventive, on-the-fly dinners.

Husband and wife chefs Sam and Sam Clark share a passion for all things Moorish and Spanish—evident at their stellar London restaurant, Moro, and in their two cookbooks (a third, Moro East, is due out in 2008). Here, the F&W Test Kitchen makes their recipes easier and faster.

Essential travel items: suitcase, passport, plane ticket—and The Go List 2007, F&W’s definitive guide to 335 of the most outstanding restaurants in 40 cities around the world, from glamorous new spots to exceptional classics.

New York City is the capital of many things: finance, art, fashion, "everything" (if you ask a New Yorker). It’s also the world’s wine epicenter. Writer Ben Cheever tastes his way down Broadway; Peter Hellman reports on the best wine lists and shops.